Petite Spice Cakes
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Ground cardamom||1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Hot water||3⁄4 Cup (12 tbs)|
|Finely shredded lemon peel||1 Teaspoon, finely shredded|
|Cream of tartar||1⁄4 Teaspoon|
|Sifted powdered sugar||1 Tablespoon|
|Melted german sweet chocolate||1 Tablespoon|
Grease and lightly flour a 9x9x2 inch baking pan; set aside.
In a mixing bowl stir together the flour, baking powder, cardamom, and salt; set bowl aside.
In a medium mixer bowl beat the eggs with an electric mixer on high speed about 4 minutes or till the eggs are thick and lemon colored.
Gradually add the 1 cup sugar, beating on medium speed for 4 to 5 minutes or till the sugar is nearly dissolved.
Add the dry ingredients to the beaten egg mixture; stir just till the mixture is combined.In a small saucepan heat the milk and butter or margarine over low heat till the butter is melted; stir into the batter in the mixer bowl.
Beat the batter on low speed till well mixed.
Turn the cake batter into the prepared baking pan.
Bake in a 350Â° oven for 25 to 30 minutes or till the cake tests done.
Place the cake on a wire rack; cool for 10 minutes.
Remove the cake from the pan; cool thoroughly on the wire rack before icing.
For the vanilla icing, in a 1 quart saucepan stir together the 1 1/2 cups sug ar, the hot water, the finely shredded lemon peel, and the cream of tartar.
Cook and stir over medium heat till sugar dissolves and mixture comes to boiling.
Cover and cook for 30 to 45 seconds.
Uncover and clip a candy thermometer to the saucepan.
Cook the mixture over medium-low heat till the candy thermometer registers 226Â°.
Remove the saucepan from heat.
Cool mixture, without stirring, to 110Â° (about 45 minutes).
Stir in the vanilla.
Stir in enough sifted powdered sugar to make an icing of pouring consistency.
Beat the icing in the saucepan till smooth.
Using a knife or cookie cutter, cut the cooled cake into shapes such as squares, diamonds, and circles that are about 1 1/2 inches wide.
Place the cake pieces on a wire rack over waxed paper.
Spoon the vanilla icing over the small cakes to coat evenly.
Drizzle the melted chocolate atop each iced cake to form a design.
Chill the decorated cakes for a few minutes to firm the drizzled chocolate.